Seafood Medley Recipe

I‘ve always believed that great meals don‘t have to be complicated, especially when it comes to seafood. This seafood medley recipe truly captures the essence of a restaurant experience right at home, transforming a simple weeknight into something special. You‘ll achieve tender, perfectly cooked shrimp, scallops, and white fish in a luscious, vibrant sauce that feels complex but comes together in minutes. We‘ve chosen a creamy, smoky roasted red pepper base that perfectly complements the mild sweetness of the seafood. The key to this family-friendly recipe is to sear each type of seafood individually for ideal texture, then combine everything at the very end to prevent overcooking.

Ingredients

• 300 g (10.5 oz) large shrimp, peeled and deveined: Use large shrimp (16/20 count) for the best presentation. Thaw completely if frozen; pat very dry before cooking. Keep tails on for visual appeal, or remove for easier eating.
• 250 g (9 oz) large sea scallops, adductor muscle removed: The adductor muscle is a small, tough side piece; peel it off before preparing. Pat these very dry with paper towels to ensure a good sear; do not skip this step. Fresh or frozen (thawed completely) both work well as long as they are dry.
• 200 g (7 oz) firm white fish (cod or snapper), cut into 2.5 cm (1-inch) pieces: Cod and snapper hold their shape well during cooking and add a flaky texture contrast. Cut into uniform pieces so everything cooks at the same rate. Avoid soft fish like tilapia or thinner fillets that might break apart easily.
• 30 mL (2 tablespoons) olive oil, divided: Use a high-quality extra virgin olive oil for searing and building the sauce base. Ensure your pan is hot before adding the oil to prevent sticking and achieve a proper sear.
• 3 cloves garlic, minced: Provides the aromatic foundation for the red pepper sauce. Sauté briefly at the start of the sauce process for maximum flavor release.
• 200 g (7 oz) jarred roasted red peppers, drained and rinsed well: The star ingredient for the sauce; jarred peppers offer consistent flavor and convenience. Rinse to remove excess brine before blending.
• 120 mL (1/2 cup) low-sodium vegetable broth: Used to thin the sauce to the correct consistency during blending and simmering. Low sodium allows you to control the final salt level. (You can also use low-sodium chicken broth if that‘s what you have.)
• 180 mL (3/4 cup) heavy cream: Creates the luscious, creamy texture of the final sauce. Do not substitute milk or half-and-half, as they may curdle under heat.
• 5 mL (1 teaspoon) smoked paprika: Provides the signature smoky flavor that elevates this dish. Do not substitute regular paprika, as the flavor profile will be completely different.
• 2.5 mL (1/2 teaspoon) onion powder and 5 mL (1 teaspoon) salt, 2.5 mL (1/2 teaspoon) black pepper: Basic seasonings to build complexity in the sauce and season the seafood.
• 15 g (1/4 cup) fresh parsley, finely chopped: Adds brightness and cuts through the richness of the cream sauce. Use fresh, finely chopped parsley for best results; dried parsley is not recommended here.
• 1/2 lemon, cut into a wedge, for serving: The final squeeze of acid brightens all the flavors in this seafood medley recipe.

Instructions

1. Prep all seafood and season: Pat the shrimp, scallops, and white fish very dry with paper towels. Season generously with salt and black pepper just before cooking. Cut the white fish into 1-inch pieces to ensure even cooking.
2. Sear the scallops: Heat 15 mL (1 tablespoon) of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Add scallops in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 1-2 minutes per side until golden brown and caramelized. Remove and set aside. I always sear the scallops first to lock in their sweetness before cooking the rest of the seafood for this recipe.
3. Sear the shrimp: Add another 5 mL (1 teaspoon) of olive oil to the hot pan. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove promptly and set aside with the scallops to avoid overcooking.
4. Sear the white fish: Add the remaining 10 mL (2 teaspoons) of olive oil to the pan. Add the white fish pieces and sear for 2-3 minutes per side until lightly golden and cooked through. Handle gently as the fish may flake easily once cooked. Remove and set aside.
5. Start the sauce base: Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Be careful not to let the garlic burn, or it will impart a bitter flavor. If it starts to brown too quickly, remove the pan from the heat briefly. This step builds the aromatic foundation for the sauce.
6. Blend the red pepper sauce: In a small blender or food processor, combine the drained and rinsed roasted red peppers with the vegetable broth. Blend until completely smooth to create the sauce base. Pour the red pepper mixture into the skillet with the garlic.
7. Finish the sauce: Stir in the heavy cream, smoked paprika, and onion powder. Bring to a gentle simmer, stirring frequently, and cook for 5-7 minutes, or until the sauce has thickened to a glossy, creamy consistency. Taste and adjust seasoning with additional salt and black pepper if needed.
8. Recombine seafood: Return all the cooked seafood (shrimp, scallops, and fish) to the pan with the sauce. Gently toss to coat the seafood and warm through for only 1-2 minutes. Avoid overcooking the seafood at this stage by keeping the heat low. Stir in the fresh chopped parsley to finish this delicious seafood medley recipe.
9. Plate and serve immediately: Spoon the seafood medley into shallow white or light-colored bowls or plates. Ensure a generous amount of the vibrant, glossy cream sauce pools around the seafood. Garnish with a fresh sprinkle of finely chopped parsley and serve immediately with a lemon wedge on the side.

Make It a Meal: Serving Suggestions

A seafood medley with a rich cream sauce requires something equally substantial to complement it. Here are some of my favorite ways to turn this quick meal into a complete family dinner.

• Pasta Pairing: Toss the seafood medley and sauce directly with linguine, fettuccine, or spaghetti for a truly decadent meal. Reserve some pasta water before draining to thin the sauce if needed.
• Rice or Grains: Serve this over a bed of fluffy white rice, brown rice, or quinoa. The grains will soak up the excess sauce beautifully.
• Crusty Bread: Don’t let a drop of that amazing red pepper cream sauce go to waste. Serve with crusty French bread for dipping and enjoying every last bit.
• Roasted Vegetables: For a lower-carb option, serve with roasted asparagus, broccoli, or zucchini. The sauce pairs well with most green vegetables.

Prep Ahead and Storage

This recipe is perfect for healthy meal prep or entertaining guests. The key is to prepare the sauce ahead of time, then add the freshly cooked seafood just before serving.

• Make Ahead Sauce: The roasted red pepper sauce can be made completely ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat before adding the freshly cooked seafood.
• Storing Leftovers: Store leftover seafood medley in an airtight container for up to 2 days in the refrigerator. Note that the seafood texture may degrade slightly upon reheating, becoming firmer.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving, as it can make the seafood tough and rubbery.

Recipe FAQs

What kind of seafood works best in this medley?

We recommend a combination of firm-textured seafood like large shrimp, sea scallops, and white fish (like cod or snapper) to prevent it from falling apart in the sauce. Avoid smaller shrimp or very soft fish like tilapia in this seafood medley recipe.

Can I use a different kind of cream for the sauce?

Heavy cream or whipping cream is necessary for the rich, velvety texture; half-and-half or milk may curdle under heat. For a dairy-free alternative, full-fat canned coconut milk can work, though it will change the flavor profile slightly.

Why do I need to sear each type of seafood separately?

Searing in batches prevents overcrowding the pan, which would otherwise steam the seafood instead of searing it. Scallops particularly need high heat and direct contact to develop a caramelized crust, which adds flavor and texture to the final dish.

How do I thaw frozen seafood properly for this recipe?

The best method is to thaw overnight in the refrigerator. If you’re short on time, place the frozen seafood in a sealed bag under cold running water for 15-20 minutes, then pat completely dry. I find that skipping the drying step results in a rubbery texture, so always make sure they are thoroughly patted down before cooking.

Can I add vegetables to the seafood medley?

Yes, stir-fry a quick-cooking vegetable like spinach, asparagus tips, or mushrooms in the pan after searing the seafood, then add the sauce over them before returning the seafood to the pan. This adds nutrients and makes the dish more filling.

Can I substitute the smoked paprika?

The smoked paprika adds a unique depth to this seafood medley recipe. If you don’t have it, you can use regular paprika but add a pinch of cayenne pepper for a little heat. However, the signature smoky flavor will be missing.

How long can I keep the leftovers?

Leftover seafood should be consumed within 1-2 days and reheated carefully to maintain texture. I keep leftovers in a sealed container in the fridge and reheat them gently on the stove over low heat.

Conclusion

This easy seafood medley recipe proves that you can have a restaurant-quality meal at home without spending hours in the kitchen. The combination of perfectly seared seafood and the vibrant, smoky red pepper cream sauce makes for an unforgettable meal; pin this recipe for later and try making it for your next family dinner!

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